Whiskey Chocolate Cake

Why is it that I always seem to make holiday themed treats after the holiday has passed??

In my defense, I actually made this cake for St. Patrick’s Day, I just didn’t post it in time. Clearly since it’s June… but hey, we can look at it like I’m just very ahead of schedule for next St. Patrick’s Day??

I’m a whiskey fan! I’m not some whiskey connoisseur/snob. There are a lot of whiskeys I haven’t tried but I know what I like and my whiskey collection at home has grown quite nicely! So when I saw Well Plated’s Whiskey Chocolate Cake, I just knew I would like it. I mean, whiskey and chocolate- what’s not to love!

This cake is RICH, let me tell you! Normally I can inhale an embarrassing amount of chocolate cake in one sitting, or by eating a sliver at a time over the course of an evening. (It’s a family thing…) That is not the case for this cake! This is for the true chocolate lover and you really only do need a sliver.

So do yourself a favor and don’t wait until next St. Patrick’s Day to  make this cake, make it now!

-Kelly

Ingredients:

• 7 ounces dark chocolate, chopped
• 2 sticks unsalted butter, cubbed
• 1/2 cup granulated sugar
• 1/4 tsp salt
• 5 large eggs
• 1/2 cup unsweetened cocoa powder (heaping 1/2 cup)
• 2 tsp vanilla
• 1/2 cup Irish Whiskey (I used Tullamore Dew but you can use whatever you have on hand. If you don’t have whiskey, you can use cold coffee!)

Directions:

1. Preheat oven to 375 degrees and grease 9″ springform pan.
2. In microwave safe bowl, melt butter and chocolate in 30 second increments, stirring in between, until melted and smooth. Transfer to mixer.
3. Slowly add sugar and salt. Incorporate eggs one at a time- mixing completely in between.
4. Add the cocoa powder, vanilla and whiskey and mix until combined.
5. Pour into pan and bake for 18-20 minutes. Don’t over bake, cake will become dry!
6. Let cake cool completely then add glaze. Let sit in refrigerate for about an hour then enjoy!

For Glaze: In microwave safe bowl, melt 4 ounces of dark chocolate and 2 tablespoons of butter in increments of 30 seconds, stirring in between, until melted and smooth. Stir in whiskey. Pour over cake!